Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes

Ingredients for Skillet Sausages with Black-Eyed Peas, Romano Beans, and Tomatoes

• 1 colher de sopa de azeite de oliva

• 450g fresh hot Italian sausages (about 5)

• 350g fully cooked andouille sausages (about 4)

• 1 small onion, chopped

• 3 dentes de alho, picados

• 725ml low-salt chicken broth

• 475ml freshly shucked black-eyed peas (from 1 generous pound peas in pod) or one 300g container shucked fresh black-eyed peas

• 350g Romano beans or string beans, trimmed, cut crosswise into 3-inch pieces

• 1 275g container grape tomatoes

• 1 tablespoon minced fresh thyme

Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 74°C, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.

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